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Diabetes Discussion
Type 2 Diabetes
Testing out what I can and can't eat.
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<blockquote data-quote="jack412" data-source="post: 661565" data-attributes="member: 97664"><p>losing 2lb a week <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /> ...I think keep doing what you're doing, [cut the grain product as you found out, bread will spike you]</p><p>other than the grain, I think your BG is fine and isn't going to be a problem for you when the weight is gone.</p><p>I think you are doing the right thing dropping fruit, new research says T2 convert glucose to fructose, so you don't want more fruit/fructose</p><p></p><p>it may be having your BG in range and the cutting of carbs that has reduced your eating too, I know I was hitting the fridge 2hr after a main meal when I had high BG and eating twice as much food and still hungry, than as I do now</p><p></p><p>have a think about a lifetime eating plan and start to put it into place. my suggestion would be a lower carbs, higher fats and normal protein one</p></blockquote><p></p>
[QUOTE="jack412, post: 661565, member: 97664"] losing 2lb a week :) ...I think keep doing what you're doing, [cut the grain product as you found out, bread will spike you] other than the grain, I think your BG is fine and isn't going to be a problem for you when the weight is gone. I think you are doing the right thing dropping fruit, new research says T2 convert glucose to fructose, so you don't want more fruit/fructose it may be having your BG in range and the cutting of carbs that has reduced your eating too, I know I was hitting the fridge 2hr after a main meal when I had high BG and eating twice as much food and still hungry, than as I do now have a think about a lifetime eating plan and start to put it into place. my suggestion would be a lower carbs, higher fats and normal protein one [/QUOTE]
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Type 2 Diabetes
Testing out what I can and can't eat.
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